These soft homemade lingonberry muffins will cheer you up. Pamper yourself and your loved ones with fragrant pastries for tea.
Cooking time 40 minutes
Flour 200-230 g
Sugar 120 g
Lingonberry (frozen) 100 g
Baking powder 20 g
Eggs 2 pcs
Sour cream 15% fat. 3 tbsp. l.
Lemon 1/2 pc
Butter 2 tbsp l.
Vanillin on the tip of a knife
Salt 1 pinch.
Beat eggs with butter (room temperature) in a bowl. Add sour cream.
In another bowl, sift the flour and mix well with baking powder, sugar, vanilla and salt.
Add dry ingredients to a bowl of liquid mass and beat well with a whisk until smooth (the dough should be like thick sour cream). Add the juice of half a lemon and mix well.
Add berries and mix gently into the dough.
Put the dough into molds for 2/3 of the volume.
Bake in an oven preheated to 180 degrees C for 25 minutes.
Cool and serve.